Are you ready to transform an ordinary dinner into a gourmet experience that will have your family and friends begging for seconds? This Braised Pork Loin Roast with Dijon Mustard Sauce is not just a recipe—it's a culinary journey that combines classic French techniques with mouthwatering flavors. Imagine tender, perfectly cooked pork infused with rich Dijon mustard and a luxurious pan sauce that will make every bite an unforgettable moment of pure gastronomic pleasure.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 lb pork loin roast
- 2 tbsp Dijon mustard
- 1 cup chicken broth
- 1/2 cup white wine
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove pork loin roast from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Preheat oven to 325°F (165°C). Pat the pork loin dry with paper towels to remove excess moisture.
- Season the pork loin generously with salt and freshly ground black pepper on all sides.
- Heat a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of olive oil and sear the pork loin on all sides until golden brown, approximately 3-4 minutes per side.
- Remove pork from the pot and set aside. In the same pot, sauté chopped onions and minced garlic until soft and translucent, about 3-4 minutes.
- Deglaze the pot with white wine, scraping up any browned bits from the bottom of the pan. Add chicken broth and bring to a simmer.
- Brush the seared pork loin with Dijon mustard, ensuring even coverage.
- Return the pork loin to the pot, cover with a tight-fitting lid, and transfer to the preheated oven.
- Braise the pork loin for approximately
- 5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
- Remove from oven and let the roast rest for 10-15 minutes before slicing to allow juices to redistribute.
- Slice the pork loin and serve with the pan sauce, spooning the reduced liquid over the meat.
Tips
- Temperature is Key: Always let your pork roast come to room temperature before cooking to ensure even heat distribution and optimal tenderness.
- Searing Secrets: When browning the pork, resist the urge to move it too quickly. Let it develop a beautiful golden-brown crust for maximum flavor.
- Moisture Management: Pat the pork dry before seasoning to help achieve a perfect sear and prevent steaming.
- Wine Selection: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the best deglazing and sauce flavor.
- Resting is Crucial: Never skip the resting period after cooking. This allows the juices to redistribute, ensuring a moist and succulent roast.
- Internal Temperature: Use a meat thermometer to check doneness. 145°F is the perfect target for a juicy, safe-to-eat pork loin.
- Sauce Enhancement: If the pan sauce is too thin, reduce it further on the stovetop or add a small amount of cornstarch slurry to thicken.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 5g
Protein: 33g
Fat: 12g
Saturated Fat: g
Cholesterol: 80mg
